Classic French Onion Soup (Print View)

Rich, golden broth with sweet caramelized onions and toasted Gruyère-topped bread

# What You'll Need:

→ Onions

01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil

→ Soup Base

04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf

→ Topping

13 - 4 slices French baguette, about 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup Gruyère cheese, grated

# Step-by-Step Directions:

01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35-40 minutes. Add sugar and salt halfway through to enhance caramelization.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle in flour and cook, stirring constantly, for 2 minutes to thicken slightly.
04 - Pour white wine into the pot, scraping the bottom with a wooden spoon to release any browned bits and incorporate them into the base.
05 - Pour in stock, add thyme sprigs and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20-25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt as needed.
06 - Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, about 1-2 minutes per side.
07 - Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère cheese.
08 - Place bowls on a baking sheet and broil for 2-3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Suggestions:

01 -
  • The caramelization is where the magic lives—that deep, sweet nuttiness doesn't come from heavy cream or complicated techniques, just patience and butter.
  • It's the kind of soup that feels fancy enough to serve guests but honest enough that you'll happily make it just for yourself on a quiet evening.
  • Once you nail the onion caramelization, you've learned a skill that works in other dishes too, making you feel secretly more confident in the kitchen.
02 -
  • Don't rush the caramelization—I learned this by trying to speed things up with higher heat, and the onions just turned brown and acrid instead of deep and sweet, ruining the whole pot.
  • Keep the broiler heat high for the final cheese step, and watch it constantly because the difference between golden and burnt is about thirty seconds.
03 -
  • If you have time, make the soup a day ahead and reheat it gently before assembling—the flavors actually deepen overnight and it's one less thing to worry about when guests arrive.
  • A splash of brandy or sherry stirred in with the wine adds a subtle warmth that makes people ask what the secret ingredient is, even though it's barely noticeable.
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